Recipe Directions

Combine the sugar, salt, pepper, and strawberry powder in a bowl or sealable plastic bag. Make sure the strawberry powder is evenly distributed among the salt.

Cut the salmon in half and lay it skin side-down on a piece of plastic wrap. Cover each piece with the cure mixture.

Lift the fish, using the plastic wrap, and flip the pieces on top of each other. Wrap the plastic wrap around the salmon to keep the cure mixture in. Wrap well, but not to tight, so the juices can escape as the salt cures the salmon. Apply light pressure to the wrapped fish by placing it on a plate and putting another plate on top.

Refrigerate the wrapped fish for five days. Flip the fish each day.

After five days, rinse the fish well. Pat dry with a paper towel and slice as needed.